Sanderling Resort, the Forbes Four Star and AAA Four Diamond property on the Outer Banks, NC, is pleased to introduce Executive Chef and F&B Director Martin Pollock to lead the culinary team. Pollock, an industry veteran with over fifteen years of experience in luxury hotels, resorts, and restaurants, will oversee all facets of the resort’s local-focused F&B program, from room service, catering, and banquet operations to managing the property’s restaurants—including the AAA Four Diamond Kimball’s Kitchen, Lifesaving Station, No. 5, and Beach House Lobby Bar.
“Chef Pollock brings a sophisticated palate, a passion for culinary integrity, and an energetic management philosophy to helm Sanderling Resort’s culinary team,” said Dick McAuliffe, general manager of Sanderling Resort. “We’re thrilled to continue our focus on quality local ingredients under his proven leadership.”
Chef Pollock’s resume includes a list of accomplishments at nationally recognized properties. Prior to joining the Sanderling team, Pollock was with The Renaissance Battle House Hotel and Spa in Mobile, Alabama, where he was Executive Sous Chef and Executive Chef across seven years. As Executive Chef at The Renaissance, Pollock was responsible for developing F&B initiatives consistent with the brand’s concept while managing the director of banquets, director of outlets, sous chefs, and the executive steward; his talents contributed to the hotel’s consistent rank among the top five hotels of the Renaissance brand for its quality of food and guest satisfaction. Before his tenure at The Renaissance, Pollock was Sous Chef at the award-winning Inn at Palmetto Bluff in Bluffton, South Carolina, when the property was named #1 Mainland Resort in North America by Condé Nast Traveler. He also held chef positions in the Renaissance Concourse Hotel in Atlanta, Georgia, and at Emerald Pointe Resort and Conference Center in Lake Lanier Islands, Georgia.
A graduate of the Pennsylvania Institute of Culinary Arts, Pollock was inducted into Mobile Bay Magazine’s “Top 40 Under 40” class of 2011, and was voted “Chef of the Year 2013” by the Alabama Hospitality and Restaurant Association.
At Sanderling Resort, Chef Pollock will strengthen the property’s focus on S.O.A.L. cuisine – sustainable, organic, artisanal, and local – as well as featuring local breweries, crafting seasonal cocktails, and maintaining a notable wine selection.
